Crisp Pizza Dough

I have been experimenting for a number of years (since I moved from NYC) trying to perfect Sicilian style pizza. I first started this odyssey because, lets face it, pizza outside of New York is not as good as pizza inside New York. Some say the key is the water, but I have found that not to be the key. This dough is crispier then the usual and I think quite an improvement on the original slices I used buy.

Ready

3 ¾ cups bread flour

2 ½ Tbl dry active yeast

1 Tbl sugar

1 tsp salt

2 cups water (use filtered if you have it)

Olive oil

Set

Medium bowl

Large spoon (wooden)

Plastic wrap

Firm Spatula

Rolling pin

13 x 18 baking sheet with rims (or thereabouts)

Go

Mix flour, yeast, sugar and salt in bowl.

Add water and stir with large wooden spoon until mixed.

Cover with plastic wrap and let rise for 2 hours.

Sprinkle some flour on a clean smooth surface (preferably stone or marble counter or cutting board)

This pizza does look great. We are trying it this weekend too. I can’t wait. It’s been too hot to bake at high temperatures, but now the heat has broken and it is time to try this delicious pizza recipe. Thanks for posting